Step 1

Combine mince, garlic, ginger, kaffir lime leaves, mint and coriander in a bowl and using clean hands, roll level tablespoons of mixture into balls and place on a large plate and refrigerate for 30 minutes.

Step 2

Meanwhile, place fish sauce, lime juice, sugar and chilli in a small bowl and stir until sugar dissolves.

Step 3

Heat oil in a large, on-stick frying pan over medium heat and cook meatballs, in 2 batches, turning, for 10 minutes or until light golden and cooked through.